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Sea scallops with brown butter, capers, and lemon Recipe

   
 

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     Sea scallops with brown butter, capers, and lemon

Category   Appetizers
Sub Category   None
Servings   4 appetizer servings
Preptime   10 minutes

Ingredients
12 fresh sea scallops
Sea salt and freshly ground black pepper
1/4 cup olive oil
3 tablespoon unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt packed capers, rinsed of excess salt
Juice of half of a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped
 

Instructions
Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large saute pan or nonreactive skillet over medium-high heat and add oil. After 30 seconds, add scallops, do not crowd pan, work in batches if necessary. Saute until well browned, about 2 minutes, then turn and cook other side. When 2nd side is dark golden, transfer scallops to a platter, cover and keep warm.
Return saute pan to heat, add butter, and cook until it gegins to foam and turn golden. Add shallot and capers, saute for 1 minute, then add lemon juice (being careful to avoid splattering butter) and chopped parsley.
Serving Suggestions
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.


Originally Submitted
10/5/2009





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